scholarly journals Comparable presentation of carcass and meat quality of different pig genotypes using modern evaluation methods

2007 ◽  
Vol 23 (5-6-2) ◽  
pp. 291-301 ◽  
Author(s):  
O. Kosovac ◽  
S. Josipovic ◽  
B. Zivkovic ◽  
C. Radovic ◽  
G. Marinkov ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Average Yield ◽  
Meat Yield ◽  
Methods Of Evaluation ◽  
Genotype C ◽  
Technological Quality ◽  
Genotype E

In this paper quality of carcasses/carcass sides and meat from 5 different pig genotypes was comparably evaluated. Quality of carcass sides was evaluated prior to slaughtering in vivo (SONOMARK SM 100 M), early post mortem on slaughter line (FOM), by method of two points (ZP - ZWEIPUNKT) as well as method of partial dissection on cold left carcass sides according to EU recommendations. By analysis of obtained results it can be concluded that fatteners of type E (LW x SL) x P had the highest meat yield in carcass sides (61,90; 62,40; 58,85 and 58,89%) by any other mentioned methods of evaluation compared to average meat yield in carcass sides of other investigated genotypes. Average yield of muscle tissue in carcasses of pigs of E genotype (LW x SL) x P (58,89%) established by method of partial dissection was statistically considerably higher (*p<0,05) than the average (56,06%) meat yield in carcasses of pigs of genotype D, very significantly higher (**p<0,01) than average (57,01%) meat yield in carcasses of pigs of genotype C and very highly significantly higher (***p<0,001) than average (51,30%) meat yield in carcasses of pigs of genotype A. The quality of meat was also investigated comparably by determining its technological quality and chemical composition of MLD in investigated genotypes of pigs. Technological quality and chemical composition of MLD demonstrated significant (*p<0,05) differences in WBC and pigment content between genotypes B and C and B and E. Average values for content of ashes and share of pigment are in accordance with average values which characterize muscles of normal traits. By analysis of obtained results we conclude that fatteners of genotype E (LW x SL) x P had the highest meat yield in carcass sides (61,90; 62,40; 58,85 and 58,89%), but quality was slightly decreased which indicates need for further improvement of meat quality.

scholarly journals Quality indicators: Carcass side and meat quality of pigs of different genotypes

2009 ◽  
Vol 25 (3-4) ◽  
pp. 173-188 ◽  
Author(s):  
O. Kosovac ◽  
B. Zivkovic ◽  
Cedomir Radovic ◽  
T. Smiljakovic
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Muscle Tissue ◽  
Lean Meat ◽  
Investigation Methods ◽  
Genotype C ◽  
Technological Quality ◽  
Genotype E

In the paper, lean meat and quality of meat from pigs of 5 different genotypes were investigated: pure Landrace breed (L), genotype A; two hybrid combinations (Large Yorkshire x Landrace) x Duroc (LY x L) x D, genotype B; (Large Yorkshire x Landrace) x Pietrain (LY x L) x P, genotype C; and tow recurrent mating combinations: (Large Yorkshire x Landrace) x Large Yorkshire (F1x LY, genotype D) and (Large Yorkshire x Landrace) x Landrace (F1 x L, genotype E). Relevant indicators of lean meat were analyzed early post mortem and by method of partial dissection on cooled left carcass sides according to recommendation of EU. By analysis of obtained results it was established that the best indicator of lean meat of pig carcass sides mass of muscle tissue in four main parts. This conclusion derives from the fact that fatteners (genotype C) which had the greatest mass of muscle tissue in four main parts (15,33kg) also had the highest lean meat share in leg, shoulder, back-loin part (BLP) and belly-rib part (BRP) (69,67%, 57,71%, 54,42% and 44,99%) and highest share of muscle tissue in carcass sides when any of the mentioned investigation methods was applied (51,23 and 60,73%) compared to fatteners of other investigated genotypes. The quality of meat was investigated by determination of its technological quality and chemical composition of the MLD. Technological quality and chemical composition of MLD meat exhibited significant (*p<0,05) differences in WBC and pigment content between genotypes B and C, as well as B and E. Average values for content of ashes and share of pigments corresponds with average values characterizing muscles of normal properties. By analysis of obtained results we can conclude that fatteners of genotype E had the highest meat yield in carcass sides, but of slightly lower quality, which indicates the need for further work on improvement of meat quality. .

scholarly journals Quality of carcass and meat of large Yorkshire and Swedish landrace pigs

2004 ◽  
Vol 20 (1-2) ◽  
pp. 67-73 ◽  
Author(s):  
Natalija Dzinic ◽  
Ljiljana Petrovic ◽  
Vladimir Tomovic ◽  
Danica Manojlovic ◽  
Svetozar Timanovic ◽  
...  
Keyword(s):  
Meat Quality ◽  
Quality Evaluation ◽  
Selection Model ◽  
Meat Yield ◽  
Pure Breed ◽  
Technological Characteristics ◽  
Selection Of ◽  
The Eu

The comparative quality evaluation of sides and meat was performed after several years of selection of Large Yorkshire (LY) and Swedish Landrace (SL) pigs. The quality of carcass sides e.g. meat yield in sides, was determined in-vivo, using the PIGLOG 105, on the slaughter-line according to Regulation and using the FOM device on a number of pig carcass sides of LY and SL breed(n: LY = 48; SL = 39), and after cooling, partial dissection of left sides was applied according to procedure recommended in the EU, on a smaller number of pure breed sides (n: LY = 18; SL = 17). The investigated selection model in pure breed animals yielded rather good results regarding halves quality of both races (% of meat determined by partial dissection: LY = 57,9; SL = 57,4), while the average meat quality (M. semimembranosus) on the basis of technological characteristics (pHi, pHu, WHCu and colouru) of both investigated races was somewhat poorer and corresponded to RSE quality.

scholarly journals Quality of beef diaphragm meat in naturally occurring Sarcocystic infection in cattle

2018 ◽  
Vol 36 (No. 5) ◽  
pp. 378-385
Author(s):  
Vytautas Januskevicius ◽  
Grazina Januskeviciene ◽  
Gintare Zaborskiene
Keyword(s):  
Meat Quality ◽  
Harmful Effect ◽  
Coliform Bacteria ◽  
E Coli ◽  
Noticeable Increase ◽  
Physico Chemical ◽  
Infected Meat ◽  
Technological Quality ◽  
Meat Samples

The aim of this study was to investigate the possible harmful effect of Sarcocystis parasites on bovine diaphragm meat quality. Meat samples were collected from 120 bulls aged 20–24 months. Meat quality was investigated using microbiological and physico-chemical (RP-HPLC, GC) methods 48 hours after slaughter. Sarcocystis infection was associated with increased fat content, lightness L* and drip loss, and decreased ash and protein percentages. Infection also had a significant effect on the amount of amino acids (AAs), which slowly decreased as the number of sarcocysts increased. The total amount of AAs correlated with glutamic acid content (R = 0.966, P &lt; 0.05). Heavily infected samples contained significantly lower amounts of putrescine, histamine, spermine and spermidine (P &lt; 0.05) and<br /> a noticeable increase in the total count of aerobic microorganisms, but no change in the numbers of E. coli and coliform bacteria in comparison with no infected samples. Sarcocysts in beef diaphragms did not cause serious changes in the technological quality of the meat, but the biological quality of infected meat was reduced.  

In vivo performance, slaughtering traits and meat quality of bovine (Italian Simmental) and buffalo (Italian Mediterranean) bulls

2004 ◽  
Vol 91 (1-2) ◽  
pp. 129-141 ◽  
Author(s):  
M. Spanghero ◽  
Luisa Gracco ◽  
R. Valusso ◽  
E. Piasentier
Keyword(s):  
Meat Quality

Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals

2015 ◽  
Vol 95 (3) ◽  
pp. 465-473 ◽  
Author(s):  
Youcef Mehdi ◽  
Antoine Clinquart ◽  
Jean-Luc Hornick ◽  
Jean-François Cabaraux ◽  
Louis Istasse ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Meat Quality ◽  
Dry Matter ◽  
Control Diet ◽  
Human Consumption ◽  
Oxidative Rancidity ◽  
Water Losses ◽  
Meat Composition ◽  
Basal Concentration

Mehdi, Y., Clinquart, A., Hornick, J.-L., Cabaraux, J.-F., Istasse, L. and Dufrasne, I. 2015. Meat composition and quality of young growing Belgian Blue bulls offered a fattening diet with selenium enriched cereals. Can. J. Anim. Sci. 95: 465–473. The objective of this study was to evaluate the effects of selenium (Se) enrichment of cereals on the performance of Belgian Blue bulls, meat quality and chemical composition. Twenty-three bulls were used in the present study. Twelve bulls were offered a control diet containing Se at a basal concentration of 58 µg kg−1 of dry matter (DM) and the other 11 bulls were given a diet containing 173 µg kg−1 DM of Se by means of Se-enriched spelt and barley. The Se enrichment of the diet did not affect the growth performance, the slaughter data or meat quality (P > 0.05). There were no effects of Se on tenderness, oxidative rancidity and water losses. However, there were some effects of Se enrichment on the meat chemical composition. The ether extract was decreased from 2.1 to 1.7% DM (P<0.05). There was also significant Se enrichment (P<0.001) in the longissimus thoracis muscle (177 vs. 477 ng g−1 DM) and organs: liver (474 vs. 1126 ng g−1 DM) and kidney (4956 vs. 5655 ng g−1 DM), Under such conditions, the human consumption of a piece of such meat or liver can provide a large part of the recommended daily Se intake, estimated between 30 and 57%.

scholarly journals Fattening rabbits in mobile arks: effect of housing system on in vivo oxidative status and meat quality

2016 ◽  
Vol 24 (4) ◽  
pp. 303 ◽  
Author(s):  
S. Mattioli ◽  
M. Martino ◽  
S. Ruggeri ◽  
V. Roscini ◽  
L. Moscati ◽  
...  
Keyword(s):  
Fatty Acids ◽  
Polyunsaturated Fatty Acids ◽  
Meat Quality ◽  
Essential Fatty Acids ◽  
Quality Parameters ◽  
Oxidative Status ◽  
Housing System ◽  
Longissimus Lumborum

<p>The aim of this trial was to study the effect of an alternative housing system on the oxidative status and meat quality of fattening rabbits. From May to June 2014, 60 rabbits of 35 d of age were reared in Mobile Arks (MA) placed on alfalfa grass and frequently moved for 40 d. To assess the health status of animals, blood samples were collected at slaughter in MA and in conventional cages (C). Meat quality parameters were also evaluated. Concerning the <em>in vivo </em>oxidative status, ark-reared rabbits showed higher thiobarbituric reactive substances values than C ones, probably for the higher motor activity due to the larger living area. The lipid percentage of <em>Longissimus lumborum </em>muscle was lower (1.22 <em>vs. </em>1.48%) in the ark group. There were no significant differences in the muscle pH, colour, water holding capacity and cooking loss. Given the higher intake of grass, rich in vitamins, carotenes, polyphenols and polyunsaturated fatty acids, the antioxidant content of meat was higher in ark-reared rabbits (7.42 <em>vs. </em>6.82 µg/g of retinol, 719.2 <em>vs. </em>683.3 ng/g of α-tocopherol, respectively). Even the fatty acid profile of MA rabbits reflected the higher intake of essential fatty acids from grass and the n-3 long chain polyunsaturated fatty acids (arachidonic acid, eicosapentaenoic acid and docosahexaenoic acid) were almost doubled. Our study suggested that the fattening of rabbits in ark system could be a possible alternative system to improve the meat quality of rabbits.</p><p><strong><br /></strong></p>

scholarly journals Penggunaan Ampas Bir dalam Ransum untuk Meningkatkan Kualitas Daging Domba

2013 ◽  
Vol 13 (1) ◽  
pp. 1-5
Author(s):  
Agus Priyono ◽  
S.N.O. Suwandyastuti ◽  
Ning Iriyanti
Keyword(s):  
Meat Quality ◽  
Dry Matter ◽  
Block Design ◽  
High Quality ◽  
Randomized Block Design ◽  
Rumen Microorganism ◽  
Physical And Chemical Quality ◽  
Physical And Chemical

The utilization of brewery waste in ration to improved the quality of lamb meatABSTRACT. An experiment has been conducted to study the utilization of brewery waste in ration to improved the meat quality of lamb. High quality of lamb meat can be reached by manipulation of rumen fermentation. Tannins in brewery waste can decrease the activity of rumen microorganism and inhibite the rumen biohydrogenation processes. The experiment was conducted with an experimental method by in vivo technique, using 16 heads of local lamb, 4-5 months old, with body weight range of 5-10 kg.  The trial was conducted for 150 days, using Completely Randomized Block Design with 4 replicates. The treatment tested were 4 levels of Brewery Waste : R1 = 12%; R2 = 24%; R3 = 36% and R4 = 48%. The variables measured were : physical and chemical quality of meat. The result indicated, that the treatment tested significantly affect the meat quality physically, except to the percentage of edible distal meat and proximal bone weight.Based on the all variables measured, the research conclusion : (1) the utilization of brewery waste up to 48% dry matter  ration, could be used, without any physiology and metabolism disturbance; (2) the highest increasing of unsaturated fatty acid was stearic acid (C18:0) as much as 54. 60%, was reach by R3 (36% brewery waste); the linoleic acid increased as much as 43.91% reach by R4 (48% brewery waste);  the oleic acid increased as much as 37.48% by R2 ( 24% brewery waste). From the result can be suggested that the need of tannin brewery waste as biohydrogenation inhibitor would be more effective and efficient whenever brewery waste usage has been increased up to 60% dry matter ration.

scholarly journals Body size, carcass and meat quality of three commercial beef categories of ‘Serrana de Teruel’ breed

2016 ◽  
Vol 14 (3) ◽  
pp. e0604 ◽  
Author(s):  
Guillermo Ripoll ◽  
Pere Albertí ◽  
Javier Alvarez-Rodríguez ◽  
Isabel Blasco ◽  
Albina Sanz
Keyword(s):  
Body Size ◽  
Meat Quality ◽  
Maximum Stress ◽  
Subcutaneous Fat ◽  
The Other ◽  
Carcass Weight ◽  
Slaughter Weight ◽  
Fat Thickness

The aim of this study was to analyse three commercial beef categories of the ‘Serrana de Teruel breed’ to define the appropriate commercial option. Twenty ‘Serrana de Teruel’ male calves at 9 months were assigned to the commercial beef categories (young bulls, bulls and steers), slaughtered at 12, 22 and 22 months of age, respectively. The in vivo ultrasound backfat thickness was greater than the dorsal fat thickness, and the young bulls and steers had a similar fat thickness, that was greater than the bulls in both areas. The slaughter weight and cold carcass weight were significantly different between the commercial categories. However, the differences were not sufficient to modify the dressing percentage, carcass conformation and fatness degree between the young bulls and bulls. The maximum stress of the muscle at 7 d of ageing was lower in the steers than in the young bulls and bulls. In general, the lightness of the meat in the bulls was lower than that in the young bulls and steers. The subcutaneous fat of the bull carcasses had a vivid colour and stored more carotenoids than that of the young bulls and steers. Hence, bulls produced heavier and better conformed carcasses with more edible meat and less fat than the other categories. However, steers are recommended to produce large carcasses with more trim and cover fat than the other categories. Finally, it seems that bulls are the most suitable commercial category to ‘Serrana de Teruel’ breed.

Sign in / Sign up

Export Citation Format

Share Document